If you love cheesecake and crème brûlée, this dessert brings the best of both worlds together. A smooth and creamy vanilla decadent cheese dessert sits on a crisp graham cracker crust, topped with a layer of caramelized sugar that cracks just like a classic crème brûlée.
This Creme Brûlée Cheesecake is rich, indulgent, and surprisingly simple to make. Baked in a water bath for the perfect texture, then finished with a golden brûléed top, it’s a dessert that feels restaurant-worthy but is easy enough to make at home.
Whether you’re serving it for a holiday, a dinner party, or just because you love this creamy cake, this recipe will be a guaranteed hit. Follow this step-by-step guide for a fail-proof creamy cake that’s ultra-smooth and flavorful.
Why You’ll Love This Creme Brûlée Cheesecake
This Creme Brulee Cheesecake is more than just a dessert—it’s a showstopper that combines luxurious texture, deep flavors, and a crisp caramelized topping. Here’s why you’ll love this recipe:
1. The Perfect Balance of Textures
The contrast between the silky-smooth cake and the crunchy burnt sugar topping creates an unforgettable experience in every bite.
2. Rich, Creamy, and Decadent
Made with cream cheese, heavy cream, and vanilla bean, this cake is ultra-rich with a velvety texture that melts in your mouth.
3. A Foolproof Baked Cheese Delight
Bake it in a hot water-filled bath ensures it stays moist, bakes evenly, and avoids cracks. Plus, we’ll cover essential tips to achieve the perfect creamy consistency.
4. Classic Yet Impressive
This dessert has all the elegance of a French crème brûlée with the comforting appeal of a homemade rich cheese tart. It’s ideal for special occasions, dinner parties, or when you want to impress guests.
5. Easy to Make Ahead
This Creme Brulee Cheesecake can be made in advance and stored in the fridge, making it the perfect make-ahead dessert for stress-free entertaining.
Table of Contents
Ingredients You need to make The Cheesecake
Crust
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 1 ½ cups |
| Granulated sugar | ¼ cup |
| Unsalted butter, melted | ¼ cup |
Cheesecake Filling
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 3 (8 oz) packages |
| Granulated sugar | 1 cup |
| Yuzu juice | 2 tablespoons |
| Yuzu zest (optional) | 2 teaspoons |
| Vanilla extract | 2 teaspoons |
| Eggs, room temperature | 3 large |
| Sour cream | 1 cup |
| Lemon juice (optional) | 1 teaspoon |
| All-purpose flour (optional) | 1 tablespoon |
Crème Brûlée Topping
| Ingredient | Quantity |
|---|---|
| Granulated sugar | ¼ cup |
| Sea salt (optional) | A pinch |
Optional Garnishes
| Ingredient | Quantity |
|---|---|
| Yuzu syrup (for drizzling) | As desired |
| Fresh berries (strawberries, blueberries, raspberries) | As desired |
| Mint leaves | For garnish |
How to Make the Perfect Crème Brûlée Cheesecake
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C). Coat a 9-inch cheesecake pan with butter or non-stick spray, then line the bottom with parchment paper.
- Use a food processor to blend the graham crackers into fine crumbs. Add melted butter, sugar, and a pinch of salt. Mix until combined.
- Press the mixture into the bottom of the cheesecake pan, ensuring an even layer.
- Prebake the crust for 10 minutes, then set it aside to cool as you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
- In a stand mixer, beat cream cheese and sugar on medium speed until smooth and creamy.
- Scrape down the sides of the bowl, then add yuzu juice, vanilla bean seeds, and heavy cream. Mix until combined.
- Incorporate the eggs one by one, mixing at low speed after each addition. This prevents too much air, which can cause the cake to crack.
- Pour the cheesecake batter over the cooled crust and smooth the top.
Step 3: Bake the cake
- Set the cheesecake pan inside a larger roasting dish. Fill the dish with hot water, halfway up the sides of the pan, to create a water bath.
- Bake it for 60–70 minutes, or until the edges are set and the center has a slight wobble.
- Turn off the oven and kee the creamy cheese dessert sit in the oven with the door slightly open for another 30 minutes.
- Remove it from the water bath and let it cool to room temperature.
Step 4: Chill and Caramelize the Sugar Topping
- Cover the chilled cheese dessert and refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, sprinkle sugar on it and use a kitchen torch to caramelize it into a crisp, golden crust.
Step 5: Serve and Enjoy
- Let the cheese delight sit for 5 minutes after caramelizing to allow the caramelized sugar topping to harden.
- Slice and serve the creamy cake, enjoying the contrast between the rich cheesecake filling, bright yuzu citrus notes, and the crunchy brûlée topping.
Pro Tips to Make Your Creamy Dessert Perfect Every Time
Pro Tips for Perfect Recipe
- Water Bath Tip: This is crucial for preventing cracks. Make sure the water reaches halfway up the sides of the pan and keep the cake away from direct contact with the water.
- Avoid Overmixing: Overmixing the batter can lead to a dense Cheese delight. Mix until smooth, and be careful not to over-beat the eggs.
- Resting the creamy cake: After baking, let it in the oven with the door ajar for an hour. This helps it set evenly and reduces the risk of cracking.
- Chill Time: Allow the cheese-rich cake to chill for at least 4 hours or overnight before adding the caramelized topping. This ensures the cake firms up and slices cleanly.
- Perfect Caramelization: Use a kitchen torch for the finest results. Hold the torch a few inches above the sugar and move it in a circular motion to ensure even caramelization. If you don’t have a torch, you can also broil the cream cheese dessert for 1-2 minutes, but watch it closely.
Variations to Try
- Biscoff Crust: For a unique twist, substitute graham cracker crumbs with Biscoff cookie crumbs for a spiced, caramelized flavor that complements the rich filling.
- Citrus Zest: Add lemon or orange zest to the batter for a refreshing citrus flavor that contrasts beautifully with the creamy dessert.
- Chocolate Crust: Try using chocolate wafer cookies instead of graham crackers for a more indulgent crust that pairs wonderfully with the creamy filling.
- Pumpkin Spice: If you’re making this cheese-based dessert in the fall, add pumpkin puree and spices like cinnamon, nutmeg, and clove to the filling for a seasonal spin.
- Fruit Toppings: Top the cake with fresh berries like raspberries or blueberries to add a tart contrast to the creamy, sweet filling.
Delicious Variations to Elevate Your Recipe
Classic Presentation: Once your cheese-based dessert has been chilled and the sugar topping is perfectly golden, slice and serve it directly on elegant plates. A simple garnish of fresh berries or a mint sprig on the side adds a refreshing touch without overpowering the rich flavors.
- Add a Drizzle: For an extra indulgent treat, drizzle chocolate sauce, caramel sauce, or even fruit compote over the top of each slice. This adds another layer of flavor and texture that complements the creamy richness of the cheesecake.
- Cheesecake Bars: If you’re serving a crowd, cut the creamy tart into bars rather than slices. This makes it easier to serve and enjoy without needing to worry about messy slices or extra utensils.
- Pair with Coffee or Dessert Wine: For a sophisticated touch, serve your Crème Brûlée Cheesecake with a cup of freshly brewed coffee or a glass of dessert wine, like a rich port or Sauternes. The slight bitterness of coffee or the sweetness of the wine contrasts beautifully with the rich, creamy flavor of the cake.
- Cheesecake with Ice Cream: If you want to add a little more decadence, serve a slice of this cake with a scoop of vanilla ice cream or salted caramel ice cream. The cold ice cream pairs perfectly with the warm caramelized topping and the velvety texture of the cake.
Conclusion
This Creme Brulee Cheesecake is the perfect fusion of two beloved desserts, delivering a smooth and creamy cheese dessert with a rich custard-like texture and a caramelized sugar topping for the ultimate indulgence. With the right techniques—a proper water bath, slow cooling, and quality ingredients—you’ll always achieve a perfect cheese-rich cake.
Whether you’re making it for a special occasion or simply to satisfy a sweet craving, this decadent dessert is sure to impress. Follow the pro tips for the best results, and don’t hesitate to experiment with flavors and toppings to make this recipe your own.
Let it chill properly before serving, and enjoy every bite of this luxurious dessert! Now that you’ve mastered this recipe, what other flavors would you love to try? Let us know in the comments!
Your Top Cheesecake Recipe Questions Answered!
Q: How long should I let the crème brûlée cheesecake cool before serving?
A: After baking, let the creme brulee cake cool for at least 1 hour at room temperature. Once cooled, cover it with plastic wrap and chill the cake in the fridge for at least 4 hours (overnight works best). This step is crucial for your cheesecake to cool and set properly, ensuring the perfect texture when served.
Q: Can I freeze this crème brûlée cheesecake?
A: Yes, you can freeze your creme brulee cake. Once the cheesecake is cooled and has set in the fridge, wrap it in plastic wrap and place it in an airtight container to keep it fresh. It can be stored in the freezer for up to 3 months. When you’re ready to serve, simply let the cheesecake cool in the fridge overnight to thaw.
Q: How can I prevent my cheese delight from cracking?
A: To avoid cracks, make sure your cheesecake mixture is smooth and free of air bubbles before baking. Use a water bath for a more even bake. Once the cheesecake is done baking, let the cheesecake cool gradually in the oven with the door slightly ajar for 1 hour. This helps keep the texture smooth and prevents cracks from forming.
Q: Can I make this cheesecake in advance?
A: Yes, this crème brûlée cheesecake is perfect to make in advance. You can prepare it 1-2 days in advance and keep it in the fridge. Just cover the cheesecake with plastic wrap so it stays fresh. Let it cool fully before storing it in the fridge for the best results.
Q: How should I store leftover cheesecake?
A: Store leftover cheesecake in the fridge wrapped tightly in plastic wrap or an airtight container. If you want to store it for longer, you can freeze the cheesecake. Just make sure to wrap it tightly so the flavors stay intact. Cheesecake in the fridge can be kept for up to 1 week, and cheesecake will freeze for up to 3 months.
Q: What if my dessert is too runny?
A: If your cheesecake is too runny, it may not have baked long enough. Ensure the cheesecake is done baking by checking that the edges are set but the center is still slightly jiggly. Once cheesecake is finished baking, let it cool completely and refrigerate it until it has fully set.
Q: What’s the best way to serve crème brûlée fusion dessert?
A: For an amazing presentation, sprinkle a thin layer of sugar on the top of the bake cheesecake and use a kitchen torch to caramelize it. This creates that signature crunchy caramelized sweetness of crème brûlée on top of the creamy dessert.
Q: Can I use a different crust for this creamy cheese dessert?
A: Yes! If you want to try something different, you can substitute the traditional graham cracker crust with biscoff cheesecake crust or even chocolate decadent cheese dessert crust. Be sure to press it firmly in the pan to create a strong base. This variation adds a twist to your favorite crème brûlée cheesecake recipe.
Q: How do I know when the cheesecake recipe is done baking?
A: Your velvety cake is done when the edges are set and the center still jiggles slightly. When the cheesecake is baking, check the edges of the pan to ensure they are firm. Once the cheesecake is finished baking, let it cool before placing it in the fridge. This cooling step ensures the cheesecake sets perfectly.